Staff Training – ensuring your staff is appropriately trained on the equipment they are using will ensure equipment is being utilized to its full efficiency

Examine your cooking methods – by looking at your menu determine what items could be cooked on more energy efficient equipment and eliminate the use of those pieces of equipment that create energy waste

Manufacturer Parts - Utilizing manufacturer parts can help reduce energy waste as they are made specifically to fit your equipment

Recalibrate – ensure that your thermostats and control systems are in proper working order, check them often to ensure correct cooking temperatures to reduce energy loss

Seals – checks all door seals on a regular basis and replace worn out seals promptly to reduce energy loss

New appliances – when considering the purchase of new appliances, take into account energy ratings as well as the potential for multiple uses

Capacity – purchase your kitchen equipment with capacity in mind. Equipment that is too large for your operation wastes energy as you have to heat or cool capacity you will never use

Lighting –Fluorescent light use ¼ to 1/3 less energy than traditional lighting. The radiant heat is also less with fluorescent lighting reducing the overall heat in the kitchen from appliances and lighting